Veganizing recipes can be a frustrating and arduous process. When successful attempts come along, it’s cause for a celebration! I came across this recipe today and thought, “mmm.. that looks good, but how can I make it better?”
The answer: Jackfruit. If you don’t know what jackfruit is, I suggest you buy some, preferably canned as it’s easier to work with. As jackfruit becomes more mainstream, you should be able to find it nearby. I just spotted cans of jackfruit at Trader Joe’s last weekend.
You can incorporate jackfruit into most shredded beef/chicken/pork recipes (think: burritos, enchiladas, fajitas, rice bowls, tacos, and sandwiches!)
Within minutes I was sautéing some onion and green pepper. When the veggies were tender, I added them along shredded jackfruit to a slow cooker. The special sauce follows in the recipe below. Together, the ingredients simmered low and slow for several hours.
- 1/2 onion, chopped
- 1/2 green pepper, chopped
- 1 1/2 Tbls brown sugar
- 1 tsp salt
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/3 c ketchup
- 1 tsp Worcestershire
- 1/2 tsp liquid smoke
- 1 1/2 Tbls apple cider vinegar
- pepper to taste
- 1 can of jackfruit in brine (approximately 10 oz drained)
- Sauté the onion and green pepper in olive oil until tender (5-10 minutes)
- Mix the spices and liquids (water as needed) together to make a sauce
- Drain and rinse the jackfruit and shred the jackfruit with your hands or a fork
- Add the sautéed veggies and jackfruit to you slow cooker*, add BBQ marinade
- Set the slow cooker on low and cook for about 4 hours, then reduce to warm and eat when ready. You will likely want to add water along the way to make sure the jackfruit stays saucy
6. Serve on a bun or over rice and top with your favorite barbecue sauce!
*Don’t have a slow cooker? No worries, follow this recipe and simmer all ingredients on the stove for at least an hour – making sure the veggies are tender and the jackfruit has absorbed some of the sauce.